Blackened Pork Chops or Lamb Chops

from the kitchen of Chef Paul Prudhomme

Makes 6 servings

If you don't have a commercial hood vent over your stove, this dish will set off your and your neighbors' smoke alarms! It's better to cook it outdoors on a gas grill or butane burner.
ingredients
5 tablespoons Chef Paul Prudhomme's Pork and Veal MagicĀ®
1 stick unsalted butter, melted
18 (4-to-5-ounce) pork chops or lamb chops suitable for broiling, cut 1/2 to 3/4 inch thick (pork) or 1 to 1 1/2 inches thick (lamb)
how to prepare

Heat a large cast-iron skillet over very high heat until it is extremely hot.

With a spoon spread a little of the butter on one side of the chops.  Sprinkle with the Pork and Veal Magic and place 3 or 4 of the chops in the heated skillet seasoned side down.  Spread a little of the butter on the side of the chops that is facing up and sprinkle with the Pork and Veal  Magic.  Cook, turning frequently until the they are done to your liking. about 3 or 4 minutes.  (And don't be afraid to serve the pork chops pink in the middle; and the lamb chops are wonderful served rare or medium rare.)  Repeat with remaining chops.  Serve each fillet while piping hot. 

Note:  Because this method is simple, any variation will make a dramatic difference.  Be sure the skillet is hot enough and absolutely dry.  Be sure not to overseason - - the herbs and spices should highlight the taste rather than hide it.  And you don't want to overcook the chops  - - there's a big difference between blackened and burned.  Avoid a burned, bitter taste by wiping out the skillet between batches.

Copyright © 1984 by Paul Prudhomme